338
of iron in the body is low, then its resorption increases. In this case, the level of
resorption can increase by 10–20%. Different factors affect iron resorption, and the
amount of iron that will be absorbed from food depends on the mutual interactions
of these factors. Sugars and amino acids can increase resorption, while zinc, oxalates, and green vegetables such as spinach, tannins from tea, and coffee can reduce
iron resorption. Phytates and unpolished cereals can reduce resorption, although the
opposite effect can occur in the presence of meat and vitamin C. Milk proteins,
albumin, and soy proteins can also reduce resorption. The normal daily loss of iron
from the body is only up to 1 mg. Women also lose iron in their menstrual blood.
Therefore, the only way to regulate the total amount of iron in the body is iron
resorption. When the condition of the organism is normal, 10–20 mg of this mineral
is obtained through food every day. However, less than 10% is resorbed in the body.
Thus, under normal conditions, very little iron is resorbed from food, and the
amounts excreted in the urine are minimal. At the same time, much of the total iron
in the body is continuously redistributed to various parts of the body through several
metabolic circuits. The greatest needs for iron are in childhood and puberty. Children
at these stages of development resorb a higher percentage of iron from food than
adults. Iron deficiency in childhood and puberty, as well as in women with menstruation, can be attributed to iron deficiency in food. If the deficiency occurs in
adults, it can usually be attributed to significant bleeding (WHO 2003).
11.7 Instrumental Techniques for Functional Food
Characterization
According to their chemical composition, food is a mixture of different compounds,
which are of organic and/or inorganic origin. These compounds in food can be of
natural or artificial origin. Determining the content of these compounds in food is
crucial for assessing the quality and safety of food.
For food analysis, the following are used: physical, physicochemical, chemical,
microbiological, and enzymatic methods of determination. This chapter discusses
for the most commonly used instrumental methods, which belong to the physicochemical methods of determining the quality and safety of food. The development
of analytical strategy and methodology, which is closely related to control during
primary food production and during its processing and marketing, as well as with
relevant legislation, is an imperative which on the one hand provides consumers
with quality and safe food and, on the other hand, through the harmonization of
domestic legislation with international regulations in this area, the inclusion of our
country in international trade flows is ensured. Given the wide range of methods and
techniques used today in the control of food safety, it is very important that the analytical result is reliable and unambiguous, i.e., confirmed by the confirmatory
method. It is also important that analytical methods, whether those used for sample
V. I. Petropulos and B. Balabanova
of iron in the body is low, then its resorption increases. In this case, the level of
resorption can increase by 10–20%. Different factors affect iron resorption, and the
amount of iron that will be absorbed from food depends on the mutual interactions
of these factors. Sugars and amino acids can increase resorption, while zinc, oxalates, and green vegetables such as spinach, tannins from tea, and coffee can reduce
iron resorption. Phytates and unpolished cereals can reduce resorption, although the
opposite effect can occur in the presence of meat and vitamin C. Milk proteins,
albumin, and soy proteins can also reduce resorption. The normal daily loss of iron
from the body is only up to 1 mg. Women also lose iron in their menstrual blood.
Therefore, the only way to regulate the total amount of iron in the body is iron
resorption. When the condition of the organism is normal, 10–20 mg of this mineral
is obtained through food every day. However, less than 10% is resorbed in the body.
Thus, under normal conditions, very little iron is resorbed from food, and the
amounts excreted in the urine are minimal. At the same time, much of the total iron
in the body is continuously redistributed to various parts of the body through several
metabolic circuits. The greatest needs for iron are in childhood and puberty. Children
at these stages of development resorb a higher percentage of iron from food than
adults. Iron deficiency in childhood and puberty, as well as in women with menstruation, can be attributed to iron deficiency in food. If the deficiency occurs in
adults, it can usually be attributed to significant bleeding (WHO 2003).
11.7 Instrumental Techniques for Functional Food
Characterization
According to their chemical composition, food is a mixture of different compounds,
which are of organic and/or inorganic origin. These compounds in food can be of
natural or artificial origin. Determining the content of these compounds in food is
crucial for assessing the quality and safety of food.
For food analysis, the following are used: physical, physicochemical, chemical,
microbiological, and enzymatic methods of determination. This chapter discusses
for the most commonly used instrumental methods, which belong to the physicochemical methods of determining the quality and safety of food. The development
of analytical strategy and methodology, which is closely related to control during
primary food production and during its processing and marketing, as well as with
relevant legislation, is an imperative which on the one hand provides consumers
with quality and safe food and, on the other hand, through the harmonization of
domestic legislation with international regulations in this area, the inclusion of our
country in international trade flows is ensured. Given the wide range of methods and
techniques used today in the control of food safety, it is very important that the analytical result is reliable and unambiguous, i.e., confirmed by the confirmatory
method. It is also important that analytical methods, whether those used for sample
V. I. Petropulos and B. Balabanova